Can all chicken be done on on a frying pan?

We've been pan frying chicken in the south U.S. since we've been here!

Bread the chicken, place in pan filled about halfway with oil medium high to high heat, and LEAVE IT ALONE for at least 12-15 minutes. Then turn it over and leave again for 10-15 minutes.

If you put it in and mess with it, you'll knock off the breading, and wind up with nasty greasy chicken.

That's for breaded. I also fry using olive oil and no breading on medium heat the same way. A couple tbs oil, and have at it (more of a sauté). If boneless, flatten a bit between layers of plastic wrap (use a heavy skillet to pound) and they will cook at the same rate.

I also throw frozen breasts onto the George Foreman grill. Thick sliced potato in the rear, and breasts up front. After 20 minutes or so, drizzle with olive oil, and dust with s/p or whatever seasonings you wish.

Yes, it is just as safe to finish frying the chicken in the frying pan. The reason for the put it in the oven is people think they are getting less fat that way. They are not and the chicken breasts dry out more in the oven. It is this entire ban on frying anything mentality.

You most certainly can. Obviously you just have to fry them for longer until completely cooked through.

Here's an example recipe that does it this way http://www.foodnetwork.com/recipes/nigella-lawson/tarragon-chicken-recipe-1923007 Notice, though, that it involves adding some white wine after 5 minutes and that helps to keep the breasts moist - they do have a tendency to dry out because there is so little fat in them.

They're cooked and safe to eat when they have gone white all the way through. HOW you cook them so that happens doesn't matter!

Yes and no. You Can cook chicken parts in a pan, But cooking a whole chicken in a frying pan? Not usually, unless it is deep enough, like a Dutch Oven, with a top and some liquid.

so fry them longer, till they are done. All foods have a serving suggestion on the package...you don't HAVE to make only that.

should be but make sure its ALL the way

So long as the chicken is cooked through completely.

You can test it after cooking by cutting through the thickest bit to see if it is cooked all the way through.

no take too long to cook so follow the directions on the package

Yes we do in the UK. Keep turning them and test , they should not be pink inside but white.

You can, but, make sure they are cooked all the way through. Covered pan would be helpful.

Of course you can cook chicken breasts in a frying pan. I love doing "paillards" which are flattened breasts. I pound them fairly thin (and even) between 2 pieces of wax paper. Mix together some chopped fresh herbs, lemon peel, olive oil and whatever - spread that on the breasts (you can cook right away or let them sit for 30 minutes or so) and toss them in a medium high pan (preheated with oil). It only takes a few minutes a side to cook them - and they get a nice brown to them without drying out.

no you can cook a chicken in the oven or even boil a chichen

They are too thick to cook thoroughly on a frying pan. You could give them a quick fry for surface appearance and flavor, but finish them in the oven.

I wouldn't pa fry chicken breasts, to make them 100% safe you would have to cook them for a while and then they would be really chewy and tough.